Advice 1: How to jerk roach

Roach is one of the most common fish of the carp family, which is found in reservoirs of Russia everywhere. Its dry and rarely cooked any other way. For drying, this fish is ideal.
How to jerk roach
You will need
    • 1 kg of roach;
    • 150-350 g of salt.
Instruction
1
Prepare dried roach small size (up to 500 grams), not when carving. Flush the roach in cold water, let it drain, but do not wipe and do not obstinate wipes.
2
Take from 150 to 350 grams of salt per kilogram of fresh fish depending on what salinity you want. Sometimes salt add a little sugar for a more delicate taste (one kilo of fish, approximately one-quarter teaspoon).
3
Mix roaches with salt and fold in the wide enamel ware (a bucket or tub, stainless steel vessel).
4
Put on top of the cargo cover with stone, wooden circle with any container filled with water. The load needed to fish was always immersed in the brine. Leave to proclivities for one or three days depending on the size of the fish.
5
Have a large roach (from 500 grams and more than): make a longitudinal incision along the abdomen, remove all the viscera, including ROE and milt, wash in cold water, and stuff the belly with salt, carefully RUB the fish around the gills.
6
Then place in rows in an enamel bowl, bellies up, top fill with salt (can not put the goods, to cover only the gauze, the fish is salted dry method).
7
Express large roach to proclivities three to six days in a cool place. Then soak the salted fish to the desired degree of salinity.
8
Rinse it in cold running water, soak in fresh water for some time (sometimes the fish is soaked as much time as she was in the brine), then rinse again and hang to dry.
9
Thread pieces of wire through the eye sockets and hang in a shady, breezy place. Place the fish on a rope loosely to the carcass is not in contact with each other. Peel back the gills to the outside to accelerate the process, in the bellies of large fish sticks insert wooden spacers.
10
Hang the fish in the evening to get it dried out over night and not so much attracted flies. Use gauze covers to protect from flies, also, it is possible to spread sunflower oil fish heads, as it takes away the smell that attracts insects.

Advice 2: How to jerk fish

Can there be anything better than enjoying a mug of cold beer with dried fish after a hard day? But the catch is that good beer are always available, but to get high quality dried fish at the right time difficult. It is therefore useful to learn how to jerk the fish yourself.
How to jerk fish
Instruction
1
The taste of sun-dried bream roach and undeniable, but if they are not at hand, then it can be dry-cured and other fish. As long as it was fresh and chilled, but in any case not frozen.
2
If you have to jerk the fish in the winter, it can not Eviscerate, but only in large specimens to make along the ridge cut. In the summer it is necessary to remove the entrails and gills, because the fish gut filled water vegetation that will add bitterness. And in hot weather there is a risk that the entrails will rot.
3
Fish through the eye to string the twine through a large needle. In a bundle can be up to a dozen fish depending on size. RUB the carcass with coarse salt (not iodized to take), pour it in the cuts on the backs.
4
Salting fish in barrels or stainless containers. Brine for fish prepared at the rate of one part salt to four parts of water, the salt needs to dissolve completely. At the bottom of the container pour the brine and put there bundles of fish. Put a small bend, so that the brine completely covered the fish.
5
5 days, 2 days more or less, depending on the size of the fish, take it out, rinse with water and hang to valitsa in a shaded area. Fish should not touch each other. For protection from flies, you can wrap the gauze.
6
Dried fish will be ready in about 6 weeks, small Padalitsa faster. To keep the fish you want in canvas bags in a cool place.

Advice 3: How to pickle roach for drying

The process of salting roach for drying or curing exercise can home. Despite the fact that there are many methods how to pickle roach, there is one General rule - must be taken to salting only fresh and undamaged fish.
How to pickle roach for drying

Wet or tussocky, method pickles roach



Brine is a brine resulting from the dissolution of the salt in the juice that leaked from fish. In the brine did not breed bacteria, it should be regularly drained.

For this method, choose a small fish, weighing up to 1 kilogram. In hot weather, the roach must-gut, in a cool - not necessarily. To wash the fish don't need enough to wipe it with a dry rag. For drying use coarse salt, it is necessary to pull fish out all the moisture.

To start at the bottom of the tank is filled with salt. Then tightly placed row after row of fish, with each number liberally sprinkled with salt. Placed on top of the wooden circle or the lid on her weight. As cargo can be, for example, a large heavy stone. Oppression is necessary in order that the fish was not formed in the gas cavities good decay-causing bacteria. A few hours later appears a brine, or brine.

The important point in the salting of the roach is its presence in a cool place, it is necessary that it is not spoiled while the salt will penetrate the fish. For this purpose, suitable refrigerator, cellar.

After about three days salted fish should be soaked in water to rid excess salt. After washing, fish should be obotrite. It is better to post at night since at that time no flies. The flies lay their eggs only in wet fish, so when the roach gets dry, flies her is not terrible. In the morning the fish must sprinkle the vinegar for extra protection from the flies and hung (it is better to choose a well ventilated room).

Dry method pickles roach



This method of salting is ideal for larger fish, weighing more than 1 kilogram. First we need to remove all the innards, and then each cut along the ridge and wipe with a dry cloth. Inside roach, copiously, but in moderation, a sprinkle of salt. All the fish should be stacked in rows in a wooden box, cover with polythene and leave in a cool place. During salting roach will also extract the juice, but unlike the first method, it will immediately drain from the box through the gap. Dry salted fish to 5-7 days.

At the end of pickles roach must soak of excess salt, rinse in water and hang on the rope, hang to dry. When the fish is ready, it needs to be removed to inspect for the presence of eggs laid by flies. Ready roach are best stored in bags made of polyethylene, so it won't get too dry and will not zaberemenet. Although, someone like and drier.
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